|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed pans stacked as clean but contained stickers on outside surface and sticker residue on inside. CDI-pans were re washed rinsed and sanitized. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety.
Observed 4 containers of salmon fillets in the WIC at 47-51F. Per the PIC the items had been prepped an hour before the inspection. After 30 minutes no change in temperature was observed. CDI - Salmon was placed on sheet pans to expedite cooling. After 30 minutes the items had dropped 6F for a rate of 0.2. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ribs, shredded and provolone cheeses in cold hold drawers under grill >41F. PIC stated items were stocked that morning. Bottom door was observed ajar. CDI - PIC had items moved to WIC to cool down and restocked unit from WIC. Restocked items were checked an hour later and were holding 41F or below. - 1.5 -
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed spray bottle of blue liquid not labeled at hostess station. PIC stated chemical was glass cleaner. CDI - PIC labeled bottle. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Salmon fillets in deep containers with lids observed cooling in WIC. No temperature change was observed after 30 minutes. CDI - EHS educated PIC on cooling methods. Fillets were placed on shallow pans, uncovered, in WIC speed rack. After 30 minutes on pans, temperature had dropped 6F with a rate of 0.2. - 0.5 -
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken wings thawing while not submerged under running water. Chicken was in container of ice on prep table. - 0.5 - |